Sauté carrots, onions, and garlic in 2 tablespoons
Deglaze with tequila, then add the clam juice,
tomato juice, tomatoes, Clamato, chiles, cumin,
oregano, pepper, bay leaves, and water.
After bringing to a boil, simmer for two hours.
Sauté shrimp, lobster, mussels, clams, and fish in
1 tablespoon olive oil.
Add broth and a couple dashes of hot sauce.
Divide into soup bowls, and garnish with cilantro